Search results
Results from the WOW.Com Content Network
The original recipe using bread, water, vinegar, oil, and salt is traditional in the Iberian Peninsula, perhaps going back to Roman times. Every central and southern region has its own variety. The humble gazpacho became a very deeply rooted food for peasants and shepherds in Spain. The basic gazpacho gave rise to many variants, some also ...
Some hors d'oeuvre: mozzarella cheese sprinkled with basil flowers, black Greek olives, sun-dried tomatoes, salami and Spanish Lomo Ibérico. This is a list of notable hors d'oeuvre, also referred to as appetizers or starters, which may be served either hot or cold. They are food items served before the main courses of a meal, and are also ...
For one serving, combine in a bowl 2 ounces jumbo lump crab meat, 2 ounces Maine lobster meat, 3 ounces fresh mango chunks, ½ ounce fresh sunflower seeds and 1 ounce of mixed baby greens.
Escabeche of tilapia, from the Philippines. Escabeche is the name for several dishes in Spanish, French, Portuguese, Italian, Filipino and Latin American cuisines, consisting of marinated fish, meat or vegetables, cooked or pickled in an acidic sauce (usually with vinegar), and flavored with paprika, citrus, and other spices.
a noodle dish with a similar recipe to paella, usually made with seafood and fish, and optionally served with alioli sauce (garlic and olive oil sauce). Gachas ("porridge") Andalusia: staple dish an ancestral basic dish from central and southern Spain. Its main ingredients are flour, water, olive oil, garlic and salt. Gambas al ajillo everywhere
Spanish cuisine (Spanish: Cocina española) consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with significant differences among the traditions of each of Spain's regional cuisines. Olive oil (of which Spain is the world's largest producer) is extensively used in Spanish cuisine.
In October 2008, HarperCollins published a hardcover companion book, Spain… A Culinary Road Trip ( ISBN 978-0-06-156093-4 , OCLC 191930257 ), written by Batali, Paltrow, and Julia Turshen. The 13-episode series was released as a 4-disc 16×9 NTSC DVD set ( OCLC 274228881 ) in January 2009.
Pass the Plate is a multicultural short-form series filmed in ten countries that was produced by Riverstreet Productions in association with Disney Channel. [1] Hosted by Brenda Song, the first season of the series included various other Disney Channel performers from all around the world.